Half-Folded Spinach and Feta Stuffed Crepes with Lemon Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin crepes folded in half and filled with a savory mixture of spinach and feta, finished with a bright lemon butter sauce. This french-inspired brunch ready in about 40 minutes combines all-purpose flour, milk, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 3 French cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1 cup all-purpose flour, 2 large eggs, and 1 1/4 cups milk until smooth. Stir in 2 tbsp melted butter and let batter rest for 15 minutes.
  2. Step 2: Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter and swirl to coat the pan thinly. Cook crepe for 1-2 minutes until edges lift and bottom is light golden, then flip and cook 30 seconds more. Repeat with remaining batter to make 6 crepes.
  3. Step 3: In a skillet, melt 1 tbsp butter over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 2 cups chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat and stir in 3/4 cup crumbled feta cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Place a crepe on a plate, spoon about 1/4 cup spinach and feta filling onto half of the crepe, then fold the crepe in half over the filling.
  5. Step 5: In the skillet, melt remaining 2 tbsp unsalted butter over medium heat. Stir in 2 tbsp fresh lemon juice and cook for 1 minute until the sauce bubbles and slightly thickens. Drizzle lemon butter sauce over folded crepes before serving.

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Frequently asked questions

How long does Half-Folded Spinach and Feta Stuffed Crepes with Lemon Butter Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Half-Folded Spinach and Feta Stuffed Crepes with Lemon Butter Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Half-Folded Spinach and Feta Stuffed Crepes with Lemon Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Folded Spinach and Feta Stuffed Crepes with Lemon Butter Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Folded Spinach and Feta Stuffed Crepes with Lemon Butter Sauce?

French brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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